Recipe by eboyd
From Jams and Jellies 1975 Time. Looks like a lot of work for 6 half pints
Top Review by fluffernutter
This worked, and really tastes like orange marmalade. Couple notes: shredding rather than chopping the melon rind gives a more customary marmalade texture. And it's important to shred or grate at least one of the oranges down into the white part of the rind, as the bitterness is what gives the mixture its characteristic marmalade flavor. Taste the mixture when it has cooked about 30 minutes--I felt it needed more lemon juice. After about 2 hours of cooking, the mixture still didn't sheet from a spoon but it looked much more "syrup" like so I called it done and canned it.
Canning directions: boil jars and lids for at least 2 minutes in boiling water. Retrieve with tongs. Immediately fill hot jars with marmalade. Wipe the threads and top clean. Cap and tighten the lid. Invert the jar for 2 minutes. Turn it right side up. (These directions were at one time USDA approved, but I think the lawyers got to them. I've never lost a batch of jam processed this way.)
- 6 cups watermelon rind, chopped
- 6 cups water
- 6 1⁄2 cups sugar
- 1⁄4 cup orange rind, fresh grated
- 1 cup fresh orange juice
- 2 lemons, juice of
- 1 lime, juice of
Directions See How It's Made
- Trim green skin and pink pulp from the thick watermelon rind.
- Chop rind and measure out 6 cups; then soak chopped rind in water for 18 hours In preserving kettle, combine rind, soaking water and all remaining ingredients.
- Cook over low leat stirring frequently until the jelly reaches 220-222F or until the syrup sheets when droped from a spoon.
- This takes about 1 1/2 hours.
- Ladle into hot sterilized jars and seal immediately.